Quinoa Tabbouleh

Quinoa (KEEN-wah) is well on its way to being dubbed supergrain of the millennium. High in fiber and a high-quality protein similar to that found in meat, this grain a diet staple of the ancient Incas—cooks up like rice and has a mild flavor similar to couscous. Quinoa can be found in health-food stores and many supermarkets.

Ingredients

1 3/4 cups water

1 cup uncooked quinoa

1/2 cup coarsely chopped seeded tomato

1/2 cup chopped fresh mint or parsley

1/4 cup raisins

1/4 cup chopped cucumber

1/4 cup fresh lemon juice

2 tablespoons chopped green onions

1 tablespoon extra-virgin olive oil

2 teaspoons minced fresh onion

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.